Penne Pasta With Sun Dried Tomatoes And Chile

Serves:

Ingredients:

4 tb Crushed red chile
1/2 c Sun-dried tomatoes,
Cut in slivers
1 c Black olives, cured in
Oil, pitted and halved
1/2 c Fresh basil, chopped
1/2 c Fresh Italian parsley,
Chopped
1 tb Grated lemon peel
3 cl Garlic, minced
1/2 c Olive oil
2 tb Oil from the tomatoes
2 ts Freshly ground black pepper
3/4 lb Parmesan cheese, grated
1 lb Penne pasta

Method:

Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors.
Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'.
Drain.
Toss the pasta with the sauce and cheese until well coated and serve.